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French Buttercream
  • 1/2 lb Hi-Whip powder
  • 3/4 cups water
  • 2 lb. powdered sugar
  • 2 cups white margarine
  • 2 cups real butter OR Cake Icing shortening

Place Hi-Whip and water in grease free bowl.  Stir to dissolve.  Add powdered sugar.  Beat on 3rd or 4th speed until icing rises 3/4 way up bowl.  Add margarine and butter or Cake Icing shortening a little at a time, blending, or 2nd speed (low) until bowl nearly filled.  Add flavor and beat about 7 minutes, on med, until light and fluffy.